Ciba

What to get ready

• Sticky rice 800 g
• Kinako roasted soybean flour 280 g
• Palm sugar 320 g
• Oil 200 ml
• Roasted white sesame seeds 120 g
• Salt 8 g

Method

1. 1 Soak glutinous rice for 6 hours, then steam it for 35 minutes until the grains are cooked through.
2. 2 Pound the glutinous rice in a wooden mortar for 15 minutes until it becomes a sticky mass and no grains are visible.
3. 3 Grind until the mixture becomes a stringy mass; this is different from a version where only light grinding leaves the grains intact.
4. 4 Roll the block into a 2 cm thick sheet, let it cool, and then cut it into rectangular pieces.
5. 5 Pan-fry in a thin layer of oil for 3 minutes on each side until the outside is crispy while the inside remains chewy.
6. 6 Roll the hot piece in a mixture of roasted soybean flour, palm sugar, and sesame seeds.

With an appliance

• Air fryer 55 min

  Replace step 5: lightly spray oil onto the glutinous rice pieces, air fry at 190 degrees for 10 minutes, flipping at the 5th minute to make the outside crispy while the inside remains chewy. Step 6 still involves rolling in soybean flour while the cakes are hot.